Apple Soup
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
apples
cored, chopped |
|
| 5 | cups |
water
|
|
| ½ | tablespoon |
lemon zest
grated |
|
| 1 | Inch |
cinnamon sticks
wrapped in cheese cloth |
*
|
| ¼ | cup |
maple syrup
|
|
| 1 | tablespoon |
arrowroot flour
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | cup |
white wine
|
*
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
apples
cored, chopped |
|
| 1.2 | l |
water
|
|
| 7.5 | ml |
lemon zest
grated |
|
| 1 | Inch |
cinnamon sticks
wrapped in cheese cloth |
*
|
| 59 | ml |
maple syrup
|
|
| 15 | ml |
arrowroot flour
|
|
| 15 | ml |
lemon juice
|
|
| 59 | ml |
white wine
|
*
|
| 118 | ml |
sour cream
|
|
Directions
Simmer apples, water, lemon peel, cinnamon, and maple syrup until apples are tender, about 20 minutes; remove cinnamon. Purée soup in blender; return to sauce pan. Remove about a cup of liquid and combine it with arrowroot. When thickened, return to soup. Stir in lemon juice, and wine. Heat through. Serve with a spoonful of sour cream on each bowl.
